For years I have loved Pizzeria Uno’s Deep Dish Pizza and I’ve finally found a recipe that mimics the original. I have a special pan that I use that I bought from Chef’s (www.chefscatalogue.com). But, originally, I used a large cast iron skillet and it worked just fine. This is definitely not a Domino’s Pizza!
1 cup warm Water (110−115 degrees)
1 pkg Active Dry Yeast
3½ cups Flour
½ cup coarse ground Cornmeal
1 tsp Salt
¼ cup Vegetable Oil
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15−inch deep dish pizza pan or cast iron skillet, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15−20 minutes before filling.
1 lb Mozzarella, grated, or a mix of Mozzarella, Provolone, and Fontina cheeses
1 lb Italian Sausage, casings removed
1 large can or 2 regular cans Whole Tomatoes, drained and coarsely chopped
2 cloves Garlic, peeled and minced
5 fresh Basil leaves, finely chopped
4 Tbls freshly grated Parmesan cheese
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the sausage crumbling it using a potato masher until the meat is no longer pink and drain it of excess fat.
Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.
Bake for 10 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 30 to 45 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.